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Korean Kalbi Jjim (Braised Beef Short Ribs)
Korean Kalbi Jjim (Braised Beef Short Ribs)
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
145 minutes
Korean Kalbi Jjim: Tender beef short ribs cooked in a rich, spicy sauce with veggies, dates, and chestnuts.
Ingredients:
  • 2 pounds beef short ribs, or more to taste
  • 1 onion, quartered
  • 1 (1 inch) piece fresh ginger, sliced
  • 2 cloves garlic
  • 5 tablespoons soy sauce
  • 0.25 cup brown sugar
  • 2 tablespoons Korean red pepper flakes (gochugaru)
  • 4 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 potatoes, peeled and cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 0.5 cup Japanese beech mushrooms
  • 7 chestnuts (bam), or more to taste
  • 7 dried Korean dates (daechu)
  • 1 tablespoon corn syrup (mulyeot)
  • 2 green onions, sliced
Instructions:
  • Submerge the beef short ribs in a large bowl of icy water for 30 minutes to eliminate any remaining blood.
  • In a large pot, combine short ribs, onion, ginger, and 2 cloves of garlic. Cover with water and bring to a boil, skimming off any foam that rises to the top for 20 to 30 minutes. Reserve 2 cups of broth. Drain the short ribs, rinse under cold water, and discard the onion, ginger, and garlic. Cool until easy to handle.
  • Score each short rib to trim off any excess fat.
  • Place the short ribs back in the pot along with the reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Let it simmer on low heat for 45 minutes until the flavors meld together. Then add the potatoes, carrots, mushrooms, chestnuts, and dates. Simmer until the potatoes are tender and the sauce thickens, approximately 10 minutes.
  • Combine the corn syrup into the sauce and simmer until it thickens slightly, around 5 minutes. Top with green onion slices and serve.

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